Loaded Baked Potato Soup

Now you'll notice there are no baked potatoes in this soup, but it's meant to taste like one and it is soooo easy and very tasty...especially on a cold day. I always make a huge pot of this. There is enough for leftovers and some to place in the freezer for a night you have no time to cook.

1 medium onion
2 cloves garlic
1 box chicken broth
1 quart of half & half
1 lg brick processed cheese (like Velveeta)
6 medium starchy potatoes (like russets) peeled and cubed
6 strips of bacon (or I cheat and buy the REAL bacon, bacon bits)
Salt and pepper to taste
1/2 cup chopped green onions

Place potatoes in a stock pot and cover to boil. Cook until tender, lower heat. Water (with potatoes) should fill half the pot, if you have more, pour some out. Add onion, garlic, chicken broth, half and half and salt and pepper. Simmer for 20 minutes then add bacon and 2/3 of the processed cheese. When cheese is melted, add green onions, saving a little to garnish the top of each serving. The starch from the potato water should thicken up the soup if you have used starchy potatoes, but if it doesn't, some instant potato flakes will do the trick. Only add a little at a time. The longer the soup sits the better it is. I like to make it a day ahead but I have often eaten a bowl the day I've made it too. Serve with bread sticks or rolls and it's a hit! Les gives this recipe 5 out of 5 DELISH points and says it's tasty and filling.